- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Cooking Time
Preparation Time : 15
Cook Time : 15
Total Time : 30
Ingredients
Serves 4
1 cup semolina
2 tbsp. oil
1 tsp. mustard seeds
1-2 sprig curry leaves
1/4 tsp. asafoetida
1 tbsp. chana dal
1 tsp. urad dal
2 green chilies, chopped
1 tsp. sambar powder
2 tbsp. fresh grated coconut
1/2 tsp. salt or to taste
1 cup yoghurt
3-4 tbsp. coriander leaves, chopped
1 tsp. eno fruit salt
16 cashew nuts
1 tsp. oil to grease the idli moulds
Directions
Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies. Saute for a few seconds.
Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl. Add the yoghurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes.
Add more water if required. Add the eno fruit salt and give it a stir. In each of the greased idli mould, place a cashew and then spoon the batter over it.
Steam for 15 minutes. After it cools down a bit, demould them and serve with coconut chutney and sambar for a sumptuous breakfast.
Bethica Das
540 Recipes
McKinney, Texas
(455) 555-8585
hello@recipebook.io
